Happy Monday my blogland friends.
I’m currently in the hot spot of the nation, Arizona, closing my parents house…my mom passed away a year ago and my dad passed one year later. In any event, not fun stuff, but the home sold with little effort, which is a good thing.
As a result, I’m passing along a very simple, delicious recipe that I’ve had in my files for years. (I believe I got it from Carla and she got it from a cooking class she took one summer). It’s very yummy and very easy, and I thought you might enjoy serving it to your family and/or friends one of these summer evenings. It’s great with some warm, crusty bread and butter and a simple green salad with a Dijon vinaigrette. I like to pour a glass of Sauvignon Blanc from the Marlborough region of Australia…Kim Crawford is a favorite. Enjoy!
I’ll be back Wednesday with a fun post on toile. I look forward to chatting with you then.
- 1 tablespoon summer savory
- 3 tablespoons butter, room temperature
- 8 sundried tomatoes (I used roasted grape tomatoes, cut in half)
- 1 lb. Italian sausage (I used ½ spicy, ½ regular)
- 2 garlic cloves, minced
- 1 cup chicken broth
- ¾ lb. fettuccine, or any other pasta you like
- Parmesan cheese
Cream butter and beat in savory, cover and refrigerate overnight (I didn’t do this step). Remove sausage from casings and brown in a large skillet until cooked through, add garlic and cook 1 minute longer. Add chicken broth and tomatoes. Bring to a simmer and add the savory butter (or savory and butter). Simmer another 10 minutes and serve over cooked pasta. Top with freshly grated Parmesan cheese.
Stay cool this week and celebrate each of the last days of summer!